Recombinant Mouse Insulin-like growth factor-binding protein 7 (Igfbp7)

• Product Name Alternative:

  (IBP-7) (IGF-binding protein 7) (IGFBP-7) (MAC25 protein)

• Abbreviation:

  Recombinant Mouse Igfbp7 protein

• Gene Name:

  Igfbp7

• UniProt:

  Q61581

• Expression Region:

  26-281aa

• Organism:

  Mus musculus (Mouse)

• Target Sequence:

  SSSDACGPCVPASCPALPRLGCPLGETRDACGCCPVCARGEGEPCGGGAAGRGHCAPGMECVKSRKRRKGKAGAAAGGPATLAVCVCKSRYPVCGSNGITYPSGCQLRAASLRAESRGEKAITQVSKGTCEQGPSIVTPPKDIWNVTGAKVFLSCEVIGIPTPVLIWNKVKRDHSGVQRTELLPGDRENLAIQTRGGPEKHEVTGWVLVSPLSKEDAGEYECHASNSQGQASAAAKITVVDALHEIPLKKGEGAQL

• Tag:

  C-terminal hFc1-tagged

• Type:

  In Stock Protein

• Source:

  Mammalian cell

• Field of Research:

  Others

• Relevance:

  Binds IGF-I and IGF-II with a relatively low affinity Stimulates prostacyclin (PGI2) production. Stimulates cell adhesion.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Molecular Weight:

  55.3 kDa

• References & Citations:

  "A tissue-specific atlas of mouse protein phosphorylation and expression." Huttlin E.L., Jedrychowski M.P., Elias J.E., Goswami T., Rad R., Beausoleil S.A., Villen J., Haas W., Sowa M.E., Gygi S.P. Cell 143:1174-1189 (2010)

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.

• Protein Length:

  Full Length